This is another easy oven bake recipe. I don't have any difficult ones. This one is interesting because the final dish has a range of different textures. The sauce doesn't cover everything so some of the aubergines at the top get dry-baked while the potatoes on the bottom of the dish stew in the sauce. I've included grated cheese here, as a topping, but it could easily be omitted.
Ingredients
2 or 3 aubergines
3 or 4 courgettes
4 potatoes
2 or 3 cloves of garlic
1 large glass of red wine
1 glass of water
3 teaspoons of tomato paste
Olive oil
A pinch each of dried oregano and basil
Salt
70g of grated cheese for topping
Make a sauce by frying chopped garlic in olive oil for a minute
then adding the wine, water and tomato paste. Bring to the boil and season with
the salt and herbs.
Peel the potatoes and cut into thin slices, between half and one cm thick. Slice
the other vegetables but make the slices a little thicker than the potatoes.
Put the potatoes in a layer at the bottom of a shallow baking dish, followed
by the courgettes then the aubergines. Pour over the sauce and top with grated
cheese. Bake in a fairly hot oven for about 45 minutes.